<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>(Preparation of Fresh Green Chile)</title>
      <categories>
        <cat>Mexican</cat>
        <cat>Information</cat>
        <cat>Posted</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing-div>
        <title>INFORMATION ONLY</title></ing-div></ingredients>
    <directions>
      <step>  1. Rinse and dry chile. Prick chile with the tines of a fork to allow for
  release of steam.
  
  2. Place chile on a cookie sheet 4-6 inches below the broiling element.
  Turn chile frequently until it is uniformly blistered.
  
  3. Remove chile from the broiler and cover with a damp towel for 10
  minutes.
  
  4. Proceed with one of the steps below:
  
  a) When cooled -- package chiles in a freezer-weight container, seal - --
  and freeze for later use.
  
  b) Remove the outer skin and freeze as in step A.
  
  c) Remove outer skin -- stem, and seeds.Chop and use in any recipe.
  
  d) Remove outer skin and leave chile whole -- drying, for freezing or use
  in a recipe.
  
  © 1994 Public Service Company of New Mexico. Recipes from Cocinas De New
  Mexico, reproduced by permission from the Public Service Company of New
  Mexico. send reviews to: viva@viva.com
  
  Formatted by Badams who never pricks the peppers and who always removes
  skins/seeds prior to freezing them. (Frozen ones are not as plump and nice
  as fresh, by the way. IMHO -- they are for desparate times.)
  
  Posted at RecipeLu 10/17/97.
  Posted to MC-Recipe Digest by Badams &lt;adamsfmle@sprintmail.com&gt; on Mar 21,
  1998
 
</step></directions></recipe></recipeml>
